Yummy Healthy Food
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Here's a recipe that will be on my Thanksgiving table this year. It's from the cookbook, New Recipes from Moosewood Restaurant. It's a nice addition to your meal if there's a vegetarian in your family. Also, great main course when you want to eat a little lighter, a little healthier.  
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 This is a great middle-of-the-week meal. I open up my spice drawer and go to town. Really tasty and good for you!
This takes about 35 minutes to prepare start to finish and serves 4 people. Ingredients: -3 TBS olive oil -1 tsp dried basil -pinch of cayenne -1 tsp dried chili powder -1 tsp dried cumin -1 tsp dried dill -1 tsp turmeric -1 tsp of salt -small onion or large shallot -1 lb firm tofu -small head of broccoli -4 sundried tomatoes -2 TBS capers -2 TBS kalamata olives -2 TBS low-sodium soy sauce or coconut amino acids -1 lb whole wheat penne or rice noodles -1/4 c grated parmesan cheese (optional) Steps: 1) Prep -bring large pot of salted water to a boil -heat large skillet to medium low heat with 2 TBS olive oil -chop onion or shallot into small pieces -- I use a mini-chopper for this -dice tofu into small pieces (1/4-1/2 inch) -slice broccoli from the head into small pea sized pieces 2) Prepare pasta -add penne to boiling water and cook following directions on package (about 10 minutes) -drain and set aside 3) Sauté tofu, veggies and spices -add onions or shallots to skillet with basil, cayenne, chili powder, cumin, dill, turmeric -sauté and stir until onions soften (not brown) -add tofu to skillet and sauté for about 15 minutes -add broccoli to skillet and sauté for several minutes -add capers, olives, sun-dried tomatoes, soy sauce to skillet and continue to sauté -add cooked and drained pasta to skillet -combine all ingredients and serve Enjoy!  I love to make this salad this time of year when the local asparagus begins to be harvested. All the different parts of this can be prepared beforehand. Then just put it altogether and serve.
The silken tofu horseradish aoili turns this into the perfect meal for vegetarians. Ingredients: -package of baby lettuce -bunch of beets -1/2 lb red bliss potatoes -1/2 lb asparagus -1/2 lb grape tomatoes -4 oz. jar capers -1/2 c kalamata olives -4 hard-boiled eggs (optional) -steamed or broiled salmon (optional) -extra virgin olive oil -balsamic vinegar -1 10 oz. package silken tofu -2 medium cloves garlic -2 TBS prepared horseradish -1/2 tsp salt -2 TBS lemon juice -1 TBS olive oil -up to 1/2 c mayonaise (optional) -Small sprigs of fresh herbs like parsley, dill, chives Steps: 1) Prepare all the different pieces which should take about 2 hours Beets -Preheat oven to 375 degrees -Pierce beets with a fork; wrap in tin foil -Place in oven on tray for 2 hours Potatoes and Carrots -While beets are cooking, slice potatoes -Bring 2-3 inches of water to a boil in large saucepan with steamer tray -Add potatoes, sprinkle with 1/2 tsp salt and steam for 15 minutes until just tender -Add carrots to steamer and steam for an additional 5 minutes -Remove potatoes and carrots Eggs -Remove steamer from saucepan -Fill with water 2 inches from top -Add eggs and set timer for 15 minutes -Bring water to boil and then reduce to simmer -Remove eggs when timer goes off -Cool, peel and quarter Capers -Wash & drain capers and dry with paper towel -Heat medium skillet with 2-3 TBS olive oil to medium heat -When a droplet of water bounces on contact, add capers -Fry for 3-5 minutes -Remove capers with slotted spoon to plate with paper towel Horseradish Aoili -Grate or dice garlic -Put garlic, silken tofu, horseradish, salt, lemon juice and 1 TBS olive oil in blender or food processor and whisk until smooth -Transfer to a bowl and add mayonnaise if desired -Cover tightly and refrigerate until serving time Olives, Tomatoes and Herbs -Slice olives in half -Wash and dry herbs -Wash and dry tomatoes Asparagus -Trim ends of asparagus, place in oiled baking dish; pour on 1/2 TBS olive oil and 1/2 TBS balsamic vinegar -During last 15 minutes of beets cooking, add to oven for 15 minutes -Remove beets and asparagus from oven -Wait for beets to cool, skin should peel off easily -Dice beets into 1/2 inch pieces -Add beets to jar or small bowl with 1/2 TBS olive oil & 1/2 TBS balsamic vinegar 2) Put salad together -Arrange lettuce on serving platter or individual plates -Place potatoes, carrots, beets and tomatoes on top of lettuce -Arrrange asparagus spears over this -Add egg quarters -Tuck herbs around eggs and veggies -Sprinkle with olives and capers -Drizzle horseradish aoli over this Enjoy!! Note: The aoli works with any of the vegetables individually. I had it over beets for lunch today. -  This recipe was the inspiration for this blog. It's my take on a dish created by James Beard Award winning chef, Alon Shaya, who's restaurant in New Orleans is one of the best I've ever eaten in. I've added tofu and switched up some of the vegetables. So yummy!
The recipe is a little complex and takes about 1 1/2 hours to prepare, but it's so worth it. You can make each step separately and the roasted veggies and tofu are tasty on their own -- just add a sprinkle of lemon juice or vinegar. Ingredients: large pot of water 2 TBS salt 1 eggplant 1 red pepper 8 oz tofu (1/2 container) 1 onion 1/2 cup Israeli couscous 4 sprigs of fresh oregano or thyme 1 cup lightly packed parsley leaves 5 cloves of garlic sliced 1 cup tomato paste 1/2 cup assorted olives, black or green, pitted and halved 8 fresh basil leaves, torn 5 Steps: 1) Prep - preheat oven to 375 degrees - bring pot of water w/ 1 TBS salt to a boil -chop eggplant, pepper, onion and tofu into approximately 1/2 inch pieces & mix with 1/4 c olive oil and 1 TBS salt -measure 1 c dry Israeli couscous -slice garlic & chop herbs -measure 1 c tomato paste (~1 1/2 6 oz. cans) -chop olives - tear basil leaves 2) Roast veggies - spread out veggies and tofu on 2 rimmed baking sheets -put in oven for about 15-25 minutes, stirring every 5 minutes until eggplant is tender and lightly browned 3) Cook couscous -add couscous to boiling water & cook for about 6 minutes till chewy with a slight bit of texture -drain and set aside 4) Saute herbs and tomato paste -warm 1/4 c olive oil in a large skillet over medium heat -saute herbs and garlic for ~1 minute till garlic is fragrant but doesn't burn -stir in tomato paste and continue stirring to break it up for 10-15 minutes 5) Combine everything and eat!! Mix together roasted veggies, couscous, caramelized tomato paste, 1/4-1/2 c water, olives & basil If you like this recipe and would like to sign up to receive an email with my weekly YUMMY HEALTHY FOOD blog, click here. |